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Specifications of Kesar (Saffron) Color: Dark red, with a natural deep red hue due to high crocin content. Flavor: Bitter flavor attributed to picrocrocin and a strong aroma from safranal. Physical Characteristics: Long and thick stigmas. Threadlike appearance. Moisture Content: Not more than 12.0% for whole saffron. Not more than 10.0% for saffron powder. Total Ash Content: Not more than 8.0% by weight (dry basis). Solubility in Cold Water: Not more than 65.0% by weight (dry basis). Bitterness: Not less than 30.0% by weight (measured as absorbance of picrocrocin). Safranal Content: Not less than 20.0% and not more than 50.0% by weight. Coloring Strength: Not less than 80.0% by weight (measured as absorbance). Geographical Origin: Primarily grown in Kashmir, India, at altitudes of 1600 m to 1800 m AMSL.

Kamaliya Kesar